Ingredients

Method

• 1 Woolworths Easy to Cook pork shoulder roast
For the salad:
• 1 x 400 g butter beans, drained
• 200 g mini Rosa tomatoes, halved
• 2 cloves garlic, minced
• 1 red chilli, finely chopped
• 15 g Italian parsley, chopped
• 1 cup celery leaves, chopped
• 1/2 cup red wine vinegar
• 1 lemon, juiced
• 1/4 cup olive oil
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Cook the pork according to package instructions over low coals with the lid on. Allow to rest for 5 minutes, then slice.

2. To make the salad, toss all the ingredients except the seasoning. Season to taste. Serve with the pork.

Cook's note: Make the salad a day in advance and keep in the fridge to allow the flavours to develop. You can use any beans or a mixture.

Find more pork recipes here

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana